Chicken A La Providence Recipes

CHICKEN A LA KING

Steps:

• Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
• Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
• Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
• Serve over biscuits, rice, or pasta and enjoy!

CHICKEN A LA REINE

Steps:

• Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
• Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
• Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
• Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
• Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
• Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

CHICKEN A LA POLLY KOHEN

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

CHICKEN A LA PROVENCAL

Steps:

• Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.

CHICKEN BREASTS PROVENçAL

Steps:

• Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
• Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
• Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
• Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.